Recipe courtesy of Vegetarian Times, www.VegetarianTimes.com
When allowed to reduce or cook down, balsamic vinegar becomes slightly sweet and thick. Here, it adds full-bodied flavor to light, crunchy appetizers.
|3 large red bell peppers |
|3 Tbs. pine nuts |
|1 red jalapeño chile |
|3 tsp. Ellyndale Organics™ Extra Virgin Olive Oil, divided|
|1½ Tbs. chopped fresh parsley |
|1½ Tbs. chopped fresh mint |
|3 cloves garlic, minced (1 Tbs.), plus 1 whole garlic clove, peeled, divided |
|½ cup balsamic vinegar |
|1 Tbs. agave syrup |
|6 ⅓-inch-thick slices ciabatta bread, toasted |
- Toast pine nuts in skillet, shaking pan constantly, over medium heat 3 to 4 minutes, or until browned. Set aside.
- Preheat broiler, and place oven rack in highest position.
- Coat bell peppers and jalapeño with 1 tsp. oil. Place on baking sheet, and broil 15 minutes, or until blistered and partially blackened on all sides, turning often.
- Transfer to bowl, cover, and cool. Peel and seed. Slice bell peppers into thin strips, finely chop jalapeño, and transfer to bowl.
- Add pine nuts, parsley, mint, minced garlic, and remaining 2 tsp. oil; toss to combine. Season with black pepper.
- Meanwhile, bring vinegar and agave syrup to a simmer in small saucepan over medium heat. Cook 10 minutes, or until mixture reduces to about 3 Tbs. and coats bottom of pan when pan is tilted, stirring occasionally.
- Stir 1 Tbs. balsamic syrup into roasted pepper mixture. Marinate roasted pepper mixture 30 minutes, or chill overnight.
- Top bread slices with roasted pepper mixture, and drizzle with remaining balsamic reduction.
Per 1 slice bread with 2 Tbs. pepper mixture:
Protein: 3 g
Total Fat: 5 g
Saturated Fat: <1 g
Carbohydrates: 21 g
Cholesterol: 0 mg
Sodium: 103 mg
Fiber: 2 g
Sugar: 10 g